I grill almost all of my fish with the skin on because that gives you real protection at least on one side. It's a nice barrier against super high heat which tends to make a lot of fish to turn really flaky. It's very easy to overcook fish on the grill. But I still brush it with oil before I start.

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In 2012 Brown gained popularity by pioneering the use of humorous "Analog Tweets" wherein he posts pictures of hand-drawn Twitter responses on Post-it notes which he has stuck to his computer monitor. The episodes trace the majority of the length of the Mississippi River through Brown's travels. He was initially called by GE to help their engineers learn more about the effects of heat on food; that grew into an active cooperation to develop GE's Trivection oven.

He was named "Best Food Guru" by Atlanta magazine in 2005. Bon Appétit magazine named him "Cooking Teacher of the Year" in 2004. He is the creator and host of the Food Network television show Good Eats the mini-series Feasting on Asphalt and Feasting on Waves and host and main commentator on Iron Chef America.